Eggs Scrambled With Parmesan and Rosemary |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Marie Simmons Ingredients:
4 -6 large eggs |
1/2 cup chopped parmigiano-reggiano cheese (chopped into small pieces, not grated) |
2 tablespoons unsalted butter |
4 large slice crusty bread, toasted and buttered |
1/2 teaspoon chopped fresh rosemary |
fresh ground black pepper |
Directions:
1. Whisk eggs and cheese in a bowl until blended.
2. Melt butter in a nonstick skillet over medium heat.
3. When the butter sizzles, decrease heat to low; add in egg mixture. all at once; cook, stirring gently, until soft-set but still creamy, about 2 minutes.
4. Spoon the eggs onto the toast; sprinkle with the rosemary and a grinding of pepper; serve at once.
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